Halwai July 30, 2018


• Lime – 1
• Rice – 1/2 cup
• Turmeric powder – 1/2 tsp
• For seasoning 1 tsp each of: curry leaves, mustard, urad dhal, cashewnut, peanut, Channa dhal, asafoetida, ginger, Garlic
• Oil or Ghee – 1 tbsp
• Coconut – 1 cup
• Green chillies – 2 -3


  1. Boil the rice in a manner where the grains are not sticky and are separate.
  2. Pre-cook the peas with little salt if it is not frozen ones.
  3. Grate the coconut and grind it along with coriander, garlic, ginger and green chillies into a fine paste.
  4. Heat the ghee or oil in a pan and do the initial seasoning i.e. add mustard seeds, urad dhal, cashewnut, peanut, channa dhal, curry leaves and asafetida and let it splutter.
  5. Add the coconut paste and fry until oil separates.
  6. Add the cooked or frozen peas and cook for another 5 minutes.
  7. Spread the rice in a flat tray or vessel.
  8. Add salt and coat the rice well with the masala.
  9. Serve it with boondi raita or any other raita and pappad/pickle.

Recipe courtesy of Rama